Wholesome Low Carb, Grain Free Soda Bread

Ingredients
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80 grams almond flour
20 grams coconut flour
50 grams finely milled flax seed
½ teaspoon sea salt
½ teaspoon bread soda
¼ teaspoon baking powder
120 grams pumpkin, sunflower or sesame seeds
2 eggs
170 ml buttermilk
2 teaspoons blackstrap molasses
​1 ½ tablespoons olive oil

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Method 
1.     Pre-heat oven to 170 C, lightly oil a 1lb loaf tin and line with parchment or greaseproof paper.
2.     Sieve all dry ingredients into a bowl. Add in any seeds left in sieve.
3.     In a small bowl mix the eggs, buttermilk, molasses and oil together until blended.
4.     Make a well in the flours. Add liquid, stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in. The mixture should have a light batter consistency.
5.     Transfer the mixture into a lined loaf tin. Place in oven at 170 C for 15 minutes and then turn down to 150 C for about 20 mins or until bread is cooked.
6.     Allow to cool on a wire rack. 
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Maggie’s Tip: 

• This loaf is quite costly to make, so you might want to ration your slices. 
• After 2/3 days this bread starts to change texture, back to raw (I only discovered this when I found a 1 week old loaf in my fridge). The same happens if you leave it out on your kitchen counter. It does not go mouldy like normal bread but it becomes gooey :-). So going forward, If you need it to keep for longer, cut into slices, wrap and freeze. Take out and toast as needed

• Sports Endurance
• Gluten Free
• Low Carb
• Diabetic Friendly
• Vegetarian

​DOWNLOAD THE RECIPE HERE

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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